| 标题 |
Changes in quality components and antioxidant activity of peony seed soy sauce during low-salt solid-state fermentation |
| 网址 | |
| DOI | |
| 其它 |
期刊:J Sci Food Agric 作者:Zhang MJ, Sun GJ, Li YQ, Zhao XZ, He JX, Hua DL, Chen L, Mo HZ 出版日期:2023-04-24 |
| 求助人 | |
| 下载 |
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(2025-6-4)